Effect of processing methods on fatty acid composition and flavour profile of clarified butter (ghee) obtained from Deoni and Holstein Friesian cow breeds
The study investigated the impact of three processes—curd-butter (CD), cream-butter (CM) and fermented cream-butter (FC) on fatty acid composition and volatile profiles of clarified butter (ghee) obtained from two cow breeds, Deoni (DN) and Holstein Friesian (HF). Gas chromatography-mass spectrometr...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003360 |
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